JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Antimicrobial and Biogenic Amine-Degrading Activity of Bacillus licheniformis SCK B11 Isolated from Traditionally Fermented Red Pepper Paste
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • Journal title : The Korean Journal of Microbiology
  • Volume 48, Issue 2,  2012, pp.163-170
  • Publisher : The Microbiological Society of Korea
  • DOI : 10.7845/kjm.2012.48.2.163
 Title & Authors
Antimicrobial and Biogenic Amine-Degrading Activity of Bacillus licheniformis SCK B11 Isolated from Traditionally Fermented Red Pepper Paste
Kim, Yong-Sang; Jeong, Jin-Oh; Cho, Sung-Ho; Jeong, Do-Yeon; Uhm, Tai-Boong;
  PDF(new window)
 Abstract
In order to inhibit the growth of pathogens and degrade biogenic amines during the fermentation of soybean products, an isolate with antimicrobial activity against pathogens and biogenic amine-degrading property was obtained from 83 traditionally fermented soybean products. The morphological and biochemical tests and the phylogenetic relationship among 16S rRNA gene sequences indicated that the isolate named as the strain SCK B11 was most closely related to Bacillus licheniformis. The cell-free supernatant of two day cultures was active against several pathogens including Enterococcus faecalis, Listeria monocytosis, Micrococcus luteus, Pseudomonas aeruginosa, Bacillus cereus, and Staphylococcus aureus. PCR analysis was conducted to determine relatedness to antimicrobial lantibiotics and biosurfactants produced by Bacillus spp., but showed negative for the genes encoding surfactin, lichenysin, and lichenicidine. Electron microscopic observation indicated that the antimicrobial agent seemed to attack the membrane of the pathogens, leaving the ghost or shrunken cells. The strain was found to degrade histamine by 72% and tyramine by 66% in the cooked soybean containing 5.3% of biogenic amine over 10 days of fermentation time. The use of selected strain would be a potential control measure in manufacturing traditionally fermented soybean products that are difficult to control pathogens and biogenic amine levels.
 Keywords
Bacillus licheniformis;antimicrobial property;biogenic amines;fermentation;red bean paste;
 Language
Korean
 Cited by
1.
전통장류에서 Biogenic Amines 분해 능력을 가지는 Bacillus subtilis 및 Bacillus amyloliquefaciens 균주의 분리,김용상;조성호;정도연;엄태붕;

한국미생물학회지, 2012. vol.48. 3, pp.220-224 crossref(new window)
2.
Bacillus cereus에 대한 길항적 저해 작용과 biogenic amines 분해 능력을 지닌 Bacillus licheniformis SCK A08 균의 특성,이은실;김용상;류명선;정도연;엄태붕;조성호;

한국식품위생안전성학회지, 2014. vol.29. 1, pp.40-46 crossref(new window)
3.
전통 장류에서 분리한 Biogenic Amines 저감 유산균 Pediococcus pentosaceus의 분리 및 특성,오현화;류명선;허준;전새봄;김용상;정도연;엄태붕;

한국미생물학회지, 2014. vol.50. 4, pp.319-326 crossref(new window)
4.
전통 장류 유래 Bacillus subtilis SCJ4의 특성확인 및 통계학적 방법을 이용한 배양조건 최적화,정수지;양희종;정성엽;정도연;

한국미생물학회지, 2015. vol.51. 1, pp.48-60 crossref(new window)
5.
복합종균을 접종하여 발효한 메주의 특성,조민정;심재민;이재용;이강욱;야오좡;류샤오밍;김정환;

한국미생물생명공학회지, 2016. vol.44. 2, pp.109-116 crossref(new window)
6.
Tyramine 저감균주의 발효종균 이용 가능성,강향린;이예림;황한준;

한국식품영양과학회지, 2017. vol.46. 12, pp.1561-1567 crossref(new window)
1.
Identification of characterization and statistical optimization of medium constituent for Bacillus subtilis SCJ4 isolated from Korean traditional fermented food, The Korean Journal of Microbiology, 2015, 51, 1, 48  crossref(new windwow)
2.
Characterization of Biogenic Amine-reducing Pediococcus pentosaceus Isolated from Traditionally Fermented Soybean Products, The Korean Journal of Microbiology, 2014, 50, 4, 319  crossref(new windwow)
3.
Isolation of Biogenic Amines-Degrading Strains of Bacillus subtilis and Bacillus amyloliquefaciens from Traditionally Fermented Soybean Products, The Korean Journal of Microbiology, 2012, 48, 3, 220  crossref(new windwow)
4.
Characterization of Bacillus licheniformis SCK A08 with Antagonistic Property Against Bacillus cereus and Degrading Capacity of Biogenic Amines, Journal of Food Hygiene and Safety, 2014, 29, 1, 40  crossref(new windwow)
 References
1.
Altayar, M. and Sutherland, A.D. 2005. Bacillus cereus is common in the environment but emetic toxin producing isolates are rare. J. Appl. Microbiol. 100, 7-14.

2.
Apetroaie, C., Andersson, M.A., Sproer, C., Tsitko, I., Shaheen, R., Jaaskelainen, E.L., Wijnands, L.M., Heikkila, R., and Salkinoinoja- Salonen, M.S. 2005. Cereulide-producing strains of Bacillus show diversity. Arch. Microbiol. 184, 141-151. crossref(new window)

3.
Bermudez, R., Lorenzo, J.M., Fonseca, S., Franco, I., and Carballo, J. 2012. Strains of Staphylococcus and Bacillus isolated from traditional sausages as producers of biogenic amines. Front. Microbiol. 3, 1-6.

4.
Birgit, M.P., Dietrich, R., Nibler, B., Martlbauer, E., and Scherer, S. 1999. The hemolytic enterotoxin HBL is broadly distributed among species of the Bacillus cereus group. Appl. Environ. Microbiol. 65, 5436-5442.

5.
Chakravorty, S., Helb, D., Burday, M., Connell, N., and Alland, D. 2007. A detailed analysis of 16S ribosomal RNA gene segments for the diagnosis of pathogenic bacteria. J. Microbiol. Methods 69, 330-339. crossref(new window)

6.
Cho, T.Y., Hahn, G.H., Bahn, K.N., Son, Y.W., Jang, M.R., Lee, S.H., Kim, D.B., and Kim, S.B. 2006. Evaluation of biogenic amines in Korean commercial fermented foods. Korean J. Food Sci. Technol. 38, 730-737.

7.
Ferencik, M. 1970. Formation of histamine during bacterial decarboxylation of histidine in the flesh of some marine fishes. J. Hyg. Epidemiol. Microbiol. Immunol. 14, 52-60.

8.
Fitch, W.M. 1971. Toward defining the course of evolution: minimum change for a specific tree topology. Syst. Zool. 20, 406-416. crossref(new window)

9.
Granum, P.E. and Lund, T. 1997. Bacillus cereus and its food poisoning toxins. FEMS Microbiol. Lett. 157, 223-228. crossref(new window)

10.
Guinebretiere, M.H., Broussolle, V., and Nguyen-The, T. 2002. Enterotoxigenic profiles of food-poisoning and food-borne Bacillus cereus strains. J. Clin. Microbiol. 40, 3053-3056. crossref(new window)

11.
Havelka, B. 1967. Role of the Hafnia bacteria in the rise of histamine in tuna fish meat. Cesk. Hyg. 12, 343-352.

12.
Kawabata, T., Ishizaka, K., Mura, T., and Sasaki, T. 1956. Studies on the food poisoning associated with putrefaction of marine products. VII. Bull. Jpn. Soc. Sci. Fish. 22, 41-47. crossref(new window)

13.
Kim, Y.S., Kim, M.C., Kwon, S.W., Kim, S.J., Park, I.C., Ka, J.O., and Weon, H.Y. 2011. Analysis of bacterial communities in Meju, a Korean traditional fermented soybean bricks, by cultivation-based and pyrosequencing methods. J. Microbiol. 49, 340-348. crossref(new window)

14.
Kim, Y.S., Yun, S.H., Jeong, D.Y., Hahn, K.S., and Uhm, T.B. 2010. Isolation of Bacillus licheniformis producing antimicrobial agents against Bacillus cereus and its properties. Korean J. Microbiol. 46, 270-277.

15.
Kimura, M. 1980. A simple method for estimating evolutionary rate of base substitutions through comparative studies of nucleotide sequences. J. Mol. Evol. 16, 111-120. crossref(new window)

16.
Lerke, P.A., Werner, S.B., Taylor, S.L., and Guthertz, L.S. 1978. Scombroid poisoning. Report of an outbreak. West J. Med. 129, 381- 386.

17.
Lindback, T., Fagerlund, A., Rodland, M.S., and Granum, P.E. 2004. Characterization of the Bacillus cereus Nhe enterotoxin. Microbiology 150, 3959-3967. crossref(new window)

18.
Naila, A., Flint, S., Fletcher, G., Bremer, P., and Meerdink, G. 2010. Control of biogenic amines in food-existing and emerging approaches. J. Food Sci. 75, 139-150. crossref(new window)

19.
Ngamwongsatit, P., Buasri, W., Pianariyanon, P., Pulsrikarn, C., Ohba, M., Assavanig, A., and Panbangred, W. 2008. Broad distribution of enterotoxin genes among Bacillus thuringiensis and Bacillus cereus as shown by novel primers. Int. J. Food Microbiol. 121, 352-356. crossref(new window)

20.
Omura, V., Price, R.J., and Olcott, H.S. 1978. Histamine forming bacteria isolated from spoiled skipjack tuna and jack mackerel. J. Food Sci. 43, 1779-1787. crossref(new window)

21.
Ouhib, Q., Clavel, T., and Schmitt, P. 2006. The production of Bacillus cereus enterotoxins is influenced by carbohydrate and growth rate. Curr. Microbiol. 53, 222-226. crossref(new window)

22.
Schoeni, J.L. and Wong, A.C. 2005. Bacillus cereus food poisoning and its toxins. J. Food Prot. 68, 636-648. crossref(new window)

23.
Shalaby, A.R. 1996. Significance of biogenic amines to food safety and human health. Food Res. Int. 29, 675-690. crossref(new window)

24.
Swofford, D.L. 1998. PAUP. Phylogenetic Analysis using Parsimony. 4.0 ed. Sinauer Associates, Sunderland, MA, USA.

25.
Taylor, S.L and Speckhard, M.W. 1983. Isolation of histamineproducing bacteria from frozen tuna. Mar. Fish. Rev. 45, 35-39.

26.
Taylor, S.L., Guthertz, L.S., Leatherwood, M., and Lieber, E.R. 1979. Histamine production by Klebsiella pneumoniae and an incident of scombroid fish poisoning. Appl. Environ. Microbiol. 37, 274-278.

27.
Ten Brink, B., Damink, C., Joosten, H.M., and Huis in't Veld, J.H. 1990. Occurrence and formation of biologically active amines in foods. Int. J. Food Microbiol. 11, 73-84. crossref(new window)

28.
Thompson, J.D., Higgins, D.G., and Gibson, T.J. 1994. CLUSTALW: improving the sensitivity of progressive multiple sequence alignment through sequence weighing position-specific gap penalties and weight matrix choice. Nucleic Acids Res. 22, 4673-4680. crossref(new window)

29.
Zhang, Z., Schwarz, S., Wagner, L., and Miller, W. 2000. A greedy algorithm for aligning DNA sequences. J. Comput. Biol. 7, 203-214. crossref(new window)